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Thursday, July 3, 2014

Recipe: Creamy Vegan Pasta Sauce with Roasted Tomatoes

A little while back, I saw a Buzzfeed list for 19 Creamy and Delicious Vegan Pasta Recipes and immediately wanted to make all of them. So far, I've only tried out one of the recipes, but it was pretty good, so I thought I'd share it. I decided to try my hand at making Creamy Vegan Garlic Pasta with Roasted Tomatoes. It promised to be quick, easy, and delicious. I agree with the first two statements (and my fiance agrees with the third) but I think this is a solid recipe that could easily be tweaked to be great.

Creamy vegan pasta sauce with garlic and oven roasted tomatoes

Ingredients:

1 pint grape tomatoes, halved

1/2 box pasta

olive oil

1 shallot, diced

4+ cloves of garlic, minced

2+ teaspoons flour

1 1/4+ cups almond milk

Method:

Preheat oven to 400 degrees. Toss halved tomatoes in a little bit of olive oil and salt and then put face up on a cookie sheet lined with parchment paper. Bake for 20 minutes.

Prepare pasta according to directions on the package and set aside.

In a large skillet, combine oil, garlic, and shallot, and cook over medium heat until translucent.

Add in flour and almond milk and whisk until the sauce is creamy. Add extra milk as needed to thin out the sauce.

If you want an uber creamy sauce, put everything into a blender and grind away until you get your desired consistency. I did this and I think it really helped to even out the flavor.

Season as needed with salt and pepper.

Add pasta and tomatoes to sauce .Stir frequently to coat all of the noodles.

Serve and enjoy!

The result? The creamiest, non-cashew based vegan cream sauce I've ever eaten. I didn't particularly care for the flavor of the roasted tomatoes, but my fiance loved it. I definitely plan on making this sauce again and experimenting with it. The basic recipe for the cream sauce could really be used on or with anything. I'm a garlic lover, so I'd definitely add more garlic, though. But if you're not the biggest fan or you're a vampire, I'd keep the recipe as is.